Easy Fudge Recipe Without Condensed Milk

If you’re looking for a quick and incredibly easy treat then look no further than this simple fudge recipe.

It requires only a few basic ingredients that most people already have at home. This recipe doesn’t require sweetened condensed milk as many fudge recipes do, but it is just as delicious!

Homemade fudge always makes me think of summer and fall fairs where vendors sell crafts and homemade goods. That always seems to be where you can find some of the best fudge in all different flavors.

Fudge: A Classic Dessert

The basic chocolate fudge recipe is certainly a classic dessert but you can easily use this recipe to layer or swirl into another flavor if you have the ingredients available.

A classic fudge recipe should be rich, sweet, and irresistible. The only hard part about making this fudge is waiting for it to be ready!

The History of Fudge

The origins of fudge are not clear, but it is believed that fudge was invented in the United States sometime in the 1800s. Some of the first documented mentions of fudge were in Baltimore where it was sold in the 1880s.

It quickly became popular worldwide. Fudge was also much more difficult to make before condensed milk and chocolate chips were available.

What Is Condensed Milk?

Condensed milk is cow’s milk with all of the water removed. This is why it has a thick and sticky consistency. The water is removed from the milk using heat.

Condensed milk is also sweetened with added sugar. The sugar actually helps to thicken it and prevent bacteria from growing. This also allows the cans to have a long shelf life.

Sweetened condensed milk helps to give many recipes a more solid texture such as pies, fudge, and caramel. It’s also used in many dessert recipes to help give a sweet and creamy texture.

Keep in mind that evaporated milk is completely different and cannot be used as a substitute for sweetened condensed milk in most recipes.

Condensed Milk Substitute

Melting the butter and chocolate in the microwave is the easiest way to create this fudge without condensed milk. However, this can also be done on a stovetop by melting and constantly stirring until combined.

Cooking times with different microwaves can vary but it only took two 30 second intervals in my microwave to completely melt.

Stir very well between intervals as the chocolate will continue to melt as you stir.

Adding Layers and Mix-ins to Fudge

If you’ve ever been to a candy shop then you know that fudge comes in so many different flavors. Some are swirled or layered or have nuts added in. If you’d like to change up this basic recipe, it’s easy to do.

If you would like a layered fudge you could also add these layers on the top or bottom before it sets, here are some layer ideas:

White chocolate

Caramel

Peanut butter fudge

Mix-ins can be mixed into the fudge or sprinkled on top before it hardens.Some mix-in ideas are:

Nuts

Chopped cookies

Mint extract

Coconut flakes

Sea salt

The Best Way to Store Fudge

Fudge can actually be stored in the freezer for up to a year without losing any of its flavors. To store properly use an airtight container or saran wrap.

In the refrigerator, the fudge will keep well in an airtight container for about 2-3 weeks.

Fudge will also keep well at room temperature and does not actually need to be refrigerated. When stored properly at room temperature it can stay good for up to 2 weeks.

If you have multiple layers of fudge in your container, place a sheet of wax paper between the layers to prevent sticking.

How To Make Fudge Without Condensed Milk

Step 1: Prepare a loaf pan or small square pan by lining with foil. Leave some of the foil hanging over the sides, this will make it easier to remove from the pan when the fudge is set.

Hey, I'm Jason and I'm a self-proclaimed food expert and author of this website! I'll be honest with you, I started this website because someone told me I couldn't and I needed to prove them wrong. Along my journey, I actually really fell in love with writing about food. I hope you found value from whatever article you read, and if you have any remaining questions, don't hesitate to contact me!

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Hello! My name is Jason. I started this website, honestly, because someone told me I couldn’t. They said that there is no room left in the world for “another food blogger.” Now, I might not have the most acquired taste, and I might not be a professional chef, but that doesn’t mean I don’t have some great ideas and strategies. This website is full of easy and practical tips on freezing, reheating, dehydrating, or just about anything else you could do with food. Articles are written by food experts, chefs, home cooks, and me, the Food Guy. Your friend, Jason!

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